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A yellow bowl with creamy bean dip topped with jalapeños.
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Vegan Frijoles Puercos

These vegan frijoles puercos are the perfect bean dip. Pinto beans are refried in vegan Mexican chorizo and topped with pickled jalapeños!
Course Appetizer, Side Dish
Cuisine Mexican
Diet Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 Servings
Calories 133kcal
Author Dora S.

Equipment

  • 1 large skillet
  • 1 blender

Ingredients

  • 2 cans (15.5oz) pinto beans, drained (about 3 cups of beans)
  • 1 to 2 chipotle peppers in adobo
  • ¾ cup vegetable broth
  • 2 teaspoons avocado oil
  • ½ large white onion, finely chopped
  • 1 cup vegan chorizo
  • ¼ cup pickled jalapeño peppers, sliced
  • ½ cup vegan queso fresco or vegan feta cheese
US Customary - Metric

Instructions

  • In the blender, combine the drained beans, chipotle pepper in adobo, and vegetable broth and puree until smooth.
  • Heat oil in a large skillet over medium-low heat and cook onion until golden brown, about 4 to 5 minutes. Add chorizo and cook until warmed through, about 3 minutes.
  • Pour in the beans and cook for 2 to 3 minutes while stirring or until they thicken.
  • Serve in large bowl and top with sliced pickled jalapeños, and vegan queso fresco.

Notes

Serve hot as an appetizer with corn chips or a warm corn tortilla to make a good taco. 
Store in an airtight container on the fridge for up to 4 days or in the freezer for 6 months. 

Nutrition

Serving: 1Serving | Calories: 133kcal | Carbohydrates: 9g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 732mg | Potassium: 196mg | Fiber: 4g | Sugar: 1g | Vitamin A: 302IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 1mg